Golden Plantain Curry
recipes, recipe, how to instructions, Golden Plantain Curry
A vibrant and comforting bowl featuring tender golden plantains simmered in a fragrant coconut-red curry sauce, perfectly balanced with a hint of lime and fresh herbs.
Ingredients
Method
1Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.
2Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the red curry paste and cook for 2-3 minutes, stirring constantly to allow the flavors to deepen.
3Pour in the coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
4Add the sliced plantains and red bell pepper to the simmering sauce. Cover and cook for 15-20 minutes, or until the plantains are tender when pierced with a fork.
5Stir in the fresh spinach, fish sauce, brown sugar, and lime juice. Cook for 2-3 minutes, until the spinach wilts. Taste and adjust seasoning if needed, adding a pinch of salt if desired.
6Serve immediately over cooked basmati rice, garnished generously with fresh cilantro.
Notes
- For a vegan version, substitute fish sauce with tamari or a high-quality vegan 'fish sauce' alternative.
- Ensure plantains are ripe (yellow with black spots) but still firm enough to hold their shape when sliced and cooked. Green plantains will be starchier and require longer cooking time.
Tags